Ruby Beet Chicken Salad Skewers

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Prep time: 25 minutes

Cook time: 20 minutes

Servings: 8

 

1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained

2          large boneless, skinless chicken breast halves (about 1 pound)

salt, to taste, plus 1/2 teaspoon, divided

pepper, to taste, plus 1/2 teaspoon, divided

4 1/2    tablespoons stone ground mustard, divided

1 1/2    tablespoons orange marmalade, plus 1/3 cup, divided

2          tablespoons minced fresh chives

1          large lemon, zested and juiced (about 1/3 cup juice)

1/4       cup olive oil

1          bag (9 ounces) leafy romaine pieces

8          wooden skewers

1/3       cup chopped almonds, toasted

1/3       cup crumbled firm white cheese (such as blue cheese, feta or goat)

 

Heat oven to 375 F. Drain beets; set aside.

 

Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.

 

To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.

 

Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

 

Substitution: Whole pickled beets may be substituted. Cut beets in half.

 

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.

 

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

 

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